Description
One-pan wonder! This vibrant quinoa dish is packed with veggies and flavor, ready in under 30 minutes.
Ingredients
Units
Scale
- 1 tbsp extra virgin olive oil
- 1 red onion
- 4 cloves garlic
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 jalapeno
- 1 tsp fine grain sea salt
- 0.5 tsp ground black pepper
- 1.5 cups (355 ml) uncooked white quinoa
- 2 tbsp tomato paste
- 2.5 cups (591 ml) low-sodium vegetable broth
- 1 can diced tomatoes
- 1 can black beans
- 1 cups (237 ml) fresh cilantro
- 1 juicy lime
- 6 green onions
- Avocado
- Lime wedges
- Green onions
- Cilantro
Instructions
- Heat olive oil in a large rimmed saute pan over medium heat.
- Add red onion, garlic, bell peppers, jalapeno, salt, and pepper; saute for 5 minutes until onions are soft and translucent.
- Add quinoa, tomato paste, vegetable broth, and diced tomatoes; stir until well combined.
- Bring to a boil, then cover and reduce heat to low.
- Simmer for 20 minutes without lifting the lid.
- Once liquid is absorbed, turn off the heat and stir in black beans, cilantro, lime juice, and green onions.
- Taste and adjust seasonings as needed.
- Serve immediately hot or warm with avocado, cilantro, and green onions.
- Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave (without avocado) if desired.
Notes
- For a smokier flavor, roast the peppers and onion before adding them to the pan.
- Substitute brown or red quinoa for white quinoa for a nuttier flavor and added nutrients.
- If you don’t have fresh cilantro, you can use 1 tablespoon of dried cilantro, but reduce the amount slightly as dried herbs are stronger.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 15